Cream Cheese Pound Cake

Ingredients:

1 1/2 cups butter, softened at room temp

1 (8-ounce) package cream cheese, softened at room temp

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/8 teaspoon salt

1 tablespoon vanilla extract

Directions:

Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat)
gradually add sugar, beating well.

Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.
Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.

Pour batter into a greased and floured 10-inch Bundt pan.
Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.